Raspberry Buttermilk Cake

11 ingredients
4 steps

Ingredients

  • 1 cup All-purpose Flour
  • 1/2 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 1/2 sticks Unsalted Butter
  • 2/3 cups Sugar
  • 1/2 teaspoons Pure Vanilla Extract
  • 1 whole Large Egg
  • 1/2 cups Buttermilk
  • 1 pint Raspberries
  • 1-1/2 Tablespoon Sugar, For Topping

Directions

  1. 1
    Preheat oven to 400F.
  2. 2
    Whisk together flour, baking powder, baking soda and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Then beat in vanilla. Add egg and beat well.
  3. 3
    At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour and mixing until just combined. Spoon batter into cake pan, smoothing the top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 T. sugar.
  4. 4
    Bake until cake is golden and a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out onto a rack and cool to warm, about 10 to 15 minutes more. Invert onto a plate.

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